Unit of competency Outline
Date retreived
22/07/2026 2:43 PM AWST
22/07/2026 2:43 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Operate and monitor a butter oil process
Operate and monitor a butter oil process
Unit of competency
National Code
FBPDPR3005
FBPDPR3005
State Code
ODM04
ODM04
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030717 - Plant And Machine Operations
Original Release Date
23/11/2021
Nominal Hours
55
Description
This unit of competency describes the knowledge and skills required to set up, operate, monitor and shut down the components of a butter oil process. This process, also known as an anhydrous milk fat (AMF) process, is used for the preparation of butter oil from either cream or melted butter.This unit applies to individuals who apply operating principles to the operation and monitoring of butter oil equipment and processes in a dairy product production environment. Operators must be capable of operating a butter oil process using either cream or melted butter.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the butter oil equipment and process for operation
- 1.1 Confirm materials are available to meet production specification
- 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
- 1.3 Identify food safety requirements for high and low boil products
- 1.4 Fit and adjust machine components and attachments needed for operating requirements
- 1.5 Enter parameters required to meet safety and operating requirements
- 1.6 Conduct pre-start checks according to workplace requirements
2. Monitor butter oil processing
- 2.1 Start up and operate the butter oil process according to workplace procedures
- 2.2 Monitor equipment to identify variation in operating conditions
- 2.3 Adjust equipment operations to meet product specification
- 2.4 Take samples to confirm that product meets specifications
- 2.5 Identify, rectify or report out-of-specification product or process outcomes
- 2.6 Maintain the work area according to workplace guidelines, health and safety, and food safety requirements
- 2.7 Maintain workplace records in required format according to workplace procedures
3. Shut down the butter oil process
- 3.1 Identify the appropriate shutdown procedure
- 3.2 Shut down the process safely according to workplace procedures
- 3.3 Identify and report maintenance requirements according to workplace procedures
- 3.4 Clean equipment and dispose of waste in line with environmental requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH52 | FBPDPR2002 | Operate a butter oil process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |